Frank's Recipes! Duck in Ginger Sauce

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Duck in Ginger Sauce

3 tablespoons olive oil
1 onion, chopped, and 5 garlic cloves, chopped
5 cloves garlic, chopped
1 piece ginger (2-inches), peeled, sliced
1 tablespoon all-purpose flour
1/2 cup red wine
1 cup port wine
4 sprigs thyme
4 sprigs rosemary
2 bay leaves
1 tablespoon black peppercorns
3 cups veal, duck or chicken stock
1 1/2 lb duck breast fillets, skinned, excess fat removed, cut crosswise into thin strips
1 lb shiitake mushrooms, sliced
1/2 cup raisins
6 scallions, cut into 2-inch pieces
1 lb pappardelle or wide egg noodles

Heat wok until hot. Add 2 tablespoons of the oil and swirl to coat wok. Add onion, garlic and ginger and stir-fry 2 or 3 minutes or until onion is softened. Stir in flour until completely blended. Slowly pour in wine; cook, stirring, until thickened and blended. Add port, thyme, rosemary, bay leaves, peppercorns and stock. Bring to a boil and skim any foam which comes to the surface. Simmer, stirring often, 15 to 20 minutes or until lightly thickened and reduced by about half. Strain into a bowl.

Wipe wok and heat until very hot, but not smoking. Add remaining oil and swirl to coat wok. Add duck strips and cook 2 or 3 minutes or until browned. Remove to a bowl. Stir in mushrooms, raisins and scallions and stir-fry 2 or 3 minutes.

Add strained sauce and bring to a simmer. Add cooked duck.

Cook pappardelle according to package directions. Drain and place in a large serving dish. Toss with sauce and duck.

Makes 4 servings.